Compromise Clam Chowder Recipe

Name: Compromise Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 large clams (such as Quahogs), or 2 cups shucked fresh clams; 2 cups fresh clam juice, from clams, or bottled clam juice; 4 tablespoons butter; 3 leeks, white parts only, thinly sliced into rounds; 2 celery ribs, minced; 1/2 green bell pepper, minced; 4 tablespoons flour; 2 cups fish or chicken stock; 2 medium potatoes, peeled and diced; 1 (28-ounce) can tomatoes; 1 heaping tablespoon fresh thyme leaves or 1 teaspoon dried, plus 6 sprigs for garnish

Servings: persons

36 large clams (such as Quahogs), or 2 cups shucked fresh clams
2 cups fresh clam juice, from clams, or bottled clam juice
4 tablespoons butter
3 leeks, white parts only, thinly sliced into rounds
2 celery ribs, minced
1/2 green bell pepper, minced
4 tablespoons flour
2 cups fish or chicken stock
2 medium potatoes, peeled and diced
1 (28-ounce) can tomatoes
1 heaping tablespoon fresh thyme leaves or 1 teaspoon dried, plus 6 sprigs for garnish

1
If using fresh clams, shuck them over a bowl to catch their juices.
2
Measure 2 cups of juices, transfer to a small saucepan and heat just to boiling.
3
Meanwhile, in a soup pot heat butter over medium-high heat, add leeks, celery and pepper and saute, stirring, for 10 minutes, without browning.
4
Reduce heat and whisk in flour.
5
Cook, stirring constantly, for 2 minutes.
6
Whisk in boiling clam juice and fish or chicken stock and heat to simmering.
7
Add potatoes.
8
Squeeze tomatoes with your hands into soup pot.
9
Stir in thyme leaves.
10
Simmer for 20 minutes.
11
In a food processor blend 2/3 cup of clams to a puree; coarsely chop remaining 1 1/3 cups clams.
12
When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams.
13
In a small saucepan combine coarsely-chopped clams with a ladleful of chowder and heat for 20 seconds over low heat.
14
Divide chowder among soup bowls and top each portion with some chopped clams.
15
Garnish with thyme sprigs.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 36 large clams (such as Quahogs), or 2 cups shucked fresh clams, 2 cups fresh clam juice, from clams, or bottled clam juice, 4 tablespoons butter, 3 leeks, white parts only, thinly sliced into rounds, and more.

Yes, Compromise Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Compromise Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions